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pro vyhledávání: '"Munsif, Fasal"'
Autor:
Dewi Putri Maharani Shinta, Damat Damat, Ekawati Ida, Siskawardani Devi Dwi, Asmawati Asmawati, Wiryono Budy, Munsif Fasal, Utomo Budi
Publikováno v:
BIO Web of Conferences, Vol 104, p 00032 (2024)
Fermentation is one of the main processes influencing cacao beans’ quality. Proper post-harvest cacao processing can affect the quality of cacao beans. Spontaneous fermentation of cacao beans is carried out carefully for 5 d to 7 d, characterized b
Externí odkaz:
https://doaj.org/article/8609db05aa234c0ea4cc942c0eb95bc8
